Lamb Korma | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1kg of trimmed lamb, steaks or lamb rump (cut into bite size pieces)
• 3 bay leaves
• MARINADE:
• 400ml canned coconut cream
• 1 Tbsp garam masala
• 2 1/2 tsp ground coriander
• 2 1/2 tsp cumin
• 2 tsp cinnamon
• 1 tsp ground turmeric
• 3/4 tsp ground cardamom
• 1/2 tsp ground cloves
• ONION GRAVY:
• 1 Tbsp each of olive oil and ghee, for cooking
• 2 Lge onion(s), thinly sliced
• 35g garlic, roughly sliced
• 35g ginger, roughly sliced
• 50g (1/3 cup) cashews
• 100g tomato paste
• 250ml beef broth/stock, (chicken or vegetable broth can be used)
• 1 1/2 tsp fine sea salt
• 1/2 tsp black pepper, ground
• Garnish with roasted cashews, and coriander leaves